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Baked Almond Feta

Baked Almond Feta

baked almond feta

One of the biggest challenges faced by the lactose-intolerant and vegans alike, is the desire for cheese.
By Emily Segal

baked almond feta

One of the biggest challenges faced by the lactose-intolerant and vegans alike, is the desire for cheese.  Before I became a vegan, I had no idea that you could actually make cheese without dairy at all – just from nuts and seasonings!  Thankfully, necessity being the mother of invention, I learned how to make a cheese out of nuts that is so tasty that my cravings are satisfied.

This recipe is very simple, although it does require a long-prep period: first an overnight soak of the nuts and then an 8-hour draining/fermenting period.  But as those are both entirely passive processes, this nut “cheese” is actually super easy and fool-proof.  Now you can enjoy a delicious feta-like spread with no lactose, no dairy and zero cholesterol or saturated fat.

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I know it might sound a bit strange, but try it.  Even confirmed cheese lovers have proclaimed Baked Almond Feta to be a unique and delicious taste treat!

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Baked Almond Feta

  • Author: Emily Segal
  • Total Time: 24 hours 40 minutes
  • Yield: 8-10 1x


A cheese-like spread made out of nuts is a great treat for vegans, the lactose-intolerant, and those who are avoiding dairy for other health reasons.


  • 1 1/2 cups blanched almonds
  • 1/4 cup fresh lemon juice
  • 1/2 cup water
  • 3 Tbsp olive oil
  • 2 cloves garlic, roughly chopped
  • 1 tsp salt


  1. Soak the nuts overnight in a bowl of water to cover.
  2. Drain the nuts and place in the blender with the remaining ingredients.
  3. Blend until smooth.
  4. Place mixture in cheesecloth and close up.
  5. Place cheesecloth in a strainer over a bowl.
  6. Place in refrigerator overnight.
  7. The next day, drain off any liquid.
  8. Turn mixture out of cheesecloth into an oiled oven-proof bowl or dish.
  9. Bake in a pre-heated 350F/ 180C oven for 40 minutes or until the cheese is firm and the top is beginning to crack, dry and turn golden.
  10. Serve warm or let cool and store in fridge.
  • Prep Time: 24 hours
  • Cook Time: 40 mins


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